Follow these steps for perfect results
green beans
fresh
olive oil
white wine vinegar
Dijon mustard
fresh parsley
chopped
salt
to taste
pepper
to taste
mushroom
sliced
gruyere cheese
grated
Wash green beans.
Blanch green beans for 1 minute or until very crunchy.
Prepare the dressing by placing olive oil, white wine vinegar, Dijon mustard, parsley, salt, and pepper in a jar.
Shake the jar well to emulsify the dressing.
Pour the dressing over the blanched green beans.
Refrigerate the green beans for at least 15 minutes to allow the flavors to meld.
Clean mushrooms with a wet paper towel.
Slice the cleaned mushrooms.
Grate the gruyere cheese.
Prior to serving, add the sliced mushrooms and grated cheese to the green beans.
Toss well to combine.
Serve cold.
Expert advice for the best results
Blanch green beans in ice water to preserve color and crispness.
Adjust dressing ingredients to your taste.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Arrange green beans artfully on a chilled plate. Garnish with extra parsley and a sprinkle of grated cheese.
Serve as a side dish with grilled chicken or fish.
Serve as part of a picnic lunch.
Its crisp acidity complements the tangy vinaigrette.
Discover the story behind this recipe
Common in French bistros and home cooking.
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